Trim the ends of the Brussels sprouts, remove yellow leaves, and slice thinly, then set aside in a large bowl.

Wash the romaine lettuce under cold water, dry it, and chop into bite-sized pieces, then add to the Brussels sprouts bowl.

Halve the cherry tomatoes and add them to the salad mixture.

Sprinkle grated Parmesan cheese and toss in croutons.

In a separate bowl, whisk the Caesar dressing with lemon juice until creamy.

Pour the dressing over the salad and gently toss to coat.

Season with salt and pepper to taste.

If time allows, chill the salad in the refrigerator for 15 minutes before serving.